Paired with ZD Chardonnay, California
Chef Vincent Cosgrove
1 lb. Lobster meat
1 oz. Fresh lime juice
1 oz. Minced garlic
1 Tsp. Chipotle powder
6 oz. Olive oil
Fresh corn tortillas
Lime-infused sour cream (1 Tbsp. lime juice mixed with ½ cup sour cream)
Salsa (recipe follows) - Make one day ahead
1 cup yellow tomatoes, diced ¼"
1 cup red tomatoes, diced ¼"
½ cup + 2 Tbsp. red onion, peeled and diced ¼"
½ cup yellow bell peppers, diced ¼"
½ cup red bell peppers, diced ¼"
¼ cup cilantro, roughly chopped
1 Tbsp. minced garlic
1 Tbsp. canola oil
3 Tbsp. Worcestershire sauce
2 Tbsp. Tabasco sauce
Cook lobster, chill and then shell and dice ½". Mix together lime juice, minced garlic, chipotle powder and olive oil to make a simple vinaigrette. Marinate lobster in vinaigrette.
Quarter and fry the corn tortillas until crisp. Place some salsa on each tortilla quarter and then a dollop of lime sour cream. Top with the lobster meat and add another small dollop of lime sour cream
Combine all ingredients in a medium-sized bowl. Refigerate overnight to develop flavors. Top Lobster Tacos with the salsa before serving.